110 Pardon the intrusion. . . but if , . you re an engIneer, Douglas needs you! When your career lands in a trap, take a firm stance and write to Douglas Opportunities were never better for missiles-minded engineers. You'll join experienced engineers with over 16 years in this specialized field. You'll work on major long-range projects. . . set your own pace with the aviation industry leader for 37 years. And if you'd like to settle permanently in your favorite part of the country, remember _ _ . Douglas spans the nation with plants and testing facilities. Please write for complete information to: E. C. KALIHER DOUGLAS AIRCRAFT COMPANY BOX 620-D SANTA MONICA, CALIFORNIA I one might hesitate to call it a cheese at . all. The lovely stuff, put up in flimsy : little four-ounce containers by the firm : of Gallo, will be priced at around $1.95. : . The shipments will, of course, be made : b} air, and will arrive at the store ever) : Friday. In the same shipments, and : from the same distributor, Blooming- : dale will be receiving packets of a suisse : (two one-ounce rolls in a packet), to sell for $1.95. T E CAFÉ CHAMBORD seems to have L entrusted at least a part of its fu- ture to the deep freeze, and a highly successful future it promises to be. Some . months ago, I commented In these columns on various frozen pièces de résistance, an of them so well made by the restaurant chef that they manage to survive the implacahle gnp of the freez- er more successfullv than most such things do. Now tht; Chambord has come up with its most spectacular frozen tri- umph todate-pommes soufJiées,noless. Even if, in your book, souffle potatoes are nothing more than a rather arid tour de force, you must admit that their bal- looning up the way they do is nothIng short of prodigious, and their appear- ance on the home table will certainly 1 . . " h " d " h " e ICIt many reverent 0 s an a s. The Chambord potatoes, when plunged in deep fat for about a minute, seem practically guaranteed to do their bal- looning stunt (out of an entire package, only one failed to puff up magnificent- ly), and although I can think of manv more succulent ways of cooking the good old potato, there is simply nothing to touch pornmes soufJiees for impressive elegance. A package of twenty-four puffs costs $1.25 at the Chambord, 803 Third Avenue (49th), and any day now the pommes soufJiees will also be available at Vendôme T ahle Delicacies, 15 East 48th Street. Even more recently emerged from the Chambord's freezer are four unusu- al sauces, aU made according to the res- taurant's recipes. Two meat sauces-a Périgourdine and a Bordelaise-are, I think, the most successful of the quartet. The first is especially fine, having the recognizable characteristics of the French classic, which is made with a demi-glacé of sauce madère and finished with truffle essence and chopped truf- fles. The Bordelaise is remarkably well flavored, with red wine, a little espa- gnole sauce, and succulent pieces of marrow. I found that a beef fillet or a hit of hroiled calf liver could be excel- lent dressed with either of these. For fish, there is a sauce Veronique, whIch IS less successful ; presumably made with a fish velouté (I am guessing now) and MARCH .30, i 957 ................................. . . . . . . . . . . . . . . . Vacationing in FIO da?st 3 f) .. I . .. - :at...... .. .. ".. , ; I - -.., ----- ,ir'< _ :"$., i, 1fi r ) 'I , . RESERVE A COUTURE RENTAL CAR NOW! . Come bv plane or train, pick up your car on arrival in Miami or 23 other Florida resort cities! Air-conditioning available. Charge through Diners' Club, Esquire Club or Couture credit card-send for application! New expansion program brings car- rental service to . . . . . . . . . . Car reservations anywhere made : through these offices, travel agents, : airlines, or railroads. Or write . 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